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Hearty Carne Guisada: Easy Latin Beef Stew Recipe

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A rich and savory Latin beef stew made with tender chuck roast, a flavorful sofrito base, and a deeply satisfying gravy. This comforting dish comes together in about 90 minutes and is perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 2 ½ pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, diced (about 2 cups)
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon smoked paprika
  • 2 bay leaves
  • Warm flour tortillas or steamed rice, for serving
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Pickled jalapeños, for serving (optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 10 minutes.
  2. Heat the oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per side. Transfer browned meat to a plate.
  3. Reduce heat to medium. Add the diced onion and bell pepper to the pot and cook for 5-6 minutes until softened and starting to brown. Add the garlic and jalapeño (if using) and cook for 1 minute. Add the diced tomatoes and cook for 2 minutes, scraping up any browned bits.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the flour is incorporated and the mixture looks like a paste.
  5. Return the browned beef to the pot. Add the beef broth, tomato paste, cumin, oregano, smoked paprika, and bay leaves. Stir to combine, scraping the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60-75 minutes, until the meat is fork-tender.
  6. After about 45 minutes, check the meat and taste the broth. Adjust salt and pepper as needed. If the gravy is too thin, remove the lid and simmer uncovered for the last 15 minutes to thicken.
  7. Remove the bay leaves. Let the stew rest for 5 minutes before serving. Serve with warm tortillas or rice, and garnish with fresh cilantro, lime wedges, and pickled jalapeños if desired.

Notes

For best flavor, don’t skip browning the meat. Pat the beef dry before searing to ensure a good crust. If the gravy is too thin, simmer uncovered to thicken. This stew tastes even better the next day. For a gluten-free version, use a gluten-free flour blend or cornstarch.

Nutrition

Keywords: carne guisada, Latin beef stew, hearty stew, comfort food, beef chuck, Mexican stew, easy dinner, meal prep, freezer-friendly

Find it online: https://bouncybowl.com/hearty-carne-guisada-easy-latin-beef-stew-recipe/